Red Velvet Cinnamon Rolls
“Something I recently discovered. ”
IngredientsNutrition2 (1/4 ounce) packages active dry yeast (4 1/2 teaspoons)2 1⁄2 cupswarm water (120 – 130 degrees)1 (18 1/4 ounce) red velvet box cake mix (check your box size-about 2 1/4 cups dry mix)1 teaspoonvanilla1 teaspoonsalt5 cupsflour
For the cinnamon sugar mixture2 cups packed brown sugar4 tablespoonsground cinnamon2⁄3 cupbutter, room temperature
For the cream cheese icing2 (8ounce) packages cream cheese, softened1⁄2 cupbutter, softened (1 stick)2 cupspowdered sugar1 teaspoonvanilla extract
DirectionsIn a large mixing bowl, combine the yeast and water until dissolved.Add the cake mix, vanilla, salt and flour. Mix well – the dough will be slightly sticky.Cover the bowl tightly with plastic wrap. Let rise for one hour. Punch down the dough and allow to rise again for another 45 minutes.On a lightly floured surface, roll the dough into a large rectangle about 1/4-inch thick. Spread the butter all over the dough evenly.In a medium bowl, combine the brown sugar and cinnamon. Sprinkle the brown sugar mixture over the butter.Roll up like a jellyroll, starting on the long edge. Slice into 24 equal pieces.Grease two 9×13-inch baking pans. Arrange the cinnamon roll slices in the pans. Cover and let rise in a warm place until doubled in size.Preheat oven to 350°F.Bake for 15-20 minutes or until cooked through.While the cinnamon rolls are baking, prepare the cream cheese icing by creaming the cream cheese and butter in a medium mixing bowl until creamy. Mix in the vanilla. Gradually add the powdered sugar.Generously apply the cream cheese icing to the warm red velvet cinnamon rolls.
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